CHICKEN NOODLE STEW
Makes a lot
Guesstimating a 1 Cup Serving = 4 PointsPlus™ (see My Spin)
1 whole chickenwater to cover chicken
2 cups sliced carrots
2 cups sliced celery
1 cup chopped onion
1 cup zucchini and squash, sliced & halved
salt, pepper, basil to taste
2 bay leaves
2 Knorr Chicken Homestyle Stock containers (picture below)
6 oz. No Yolks noodles
Wash the chicken and discard the neck and gizzard 'stuff' (unless you want to keep for future use). Put the chicken in a large stock pot and cover with water. Cook until the chicken is no longer pink. Skim the foamy/fatty 'gunk' from the top of the water. Remove the chicken from the pot; remove the skin and discard. Remove the meat from the bones and tear/cut into bite-size pieces; return to pot of chicken water. Add all the remaining ingredients EXCEPT the noodles.
Simmer until veggies are tender. Add the noodles and cook until al dente. Remove the 2 bay leaves and enjoy!!!
MY SPIN: The reason I'm 'guesstimating' the PointsPlus™ on a serving of this deliciousness is because one doesn't want to spend tons of time making sure exactly how many noodles or bits of chicken is put into the bowl. And for the veggies, use what you have on hand.....but if you don't have celery in your fridge, go buy some for this recipe.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***